Thai Noodle Salad

Gluten-Free, Vegan // Makes 4 servings

No need to turn up the heat in the kitchen with this recipe. This delicious, crunchy salad is perfect to add to your summer menu. It's made with delectable flavors and textures. It's also a great meal to meal prep if you've got a busy schedule.

Prep time: 5 minutes

Granola Butter


 Noodle Salad 
3.5 oz rice noodles
½ avocado
½ cup mango pieces
¼ cup scallions, sliced
½ cup red cabbage, sliced
⅓ cup red bell pepper, sliced
⅓ cup cucumber, sliced
½ cup edamame
¼ cup roasted and salted peanuts, chopped
⅓ cup cilantro, roughly chopped

½ cup peanut butter
¼ cup sesame oil
2 tbsp sriracha (add more if you want additional spice)
¼ cup lime juice
¼ cup soy sauce
1 inch piece of fresh ginger, finely chopped
2 cloves of garlic, minced


1. Prepare rice noodles according to package instructions.
2. Place all salad ingredients into a large bowl.
3. Place all sauce ingredients into a blender and blend until smooth. Being that you want the consistency to be pourable, add small amounts of warm water to the sauce until it reaches a pourable consistency.
4. Pour sauce into salad ingredients, toss well and serve. Top with additional cilantro, scallions and peanuts.

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